Prepare the necessary products.

To prepare pumpkin puree to take 300-350g of raw pumpkin. Clean it from the seeds and peels and put 1-2 tbsp of water in a microwave for 10 min. for steaming, with the lid closed. You can steam in the steamer for about 20 mins to Put it to cool.

While the pumpkin is cooked, to grate the zest from 1 large orange. And squeeze the juice out of it in a tall glass. To Supplement the amount of pressed juice up to 150ml with water or any fruit juice (I had Apple, but you can take any sour-sweet juice). we strongly recommend to replace fresh zest to dry, immediately lost fresh citrus scent in the finished Kurd!

Drain the liquid from the container with the cooled pumpkin and put it in a pot or saucepan. Add to it the sugar. The amount of sugar in the ingredients I pointed out about, and you focus on the sweetness of your pumpkin and orange. Depending on this, you can increase or eliminate sugar. Whisk the pumpkin puree with submersible blender. Pour puree juice, the outflow in a separate glass of a small amount of juice to dissolve the starch. Pour in the set aside juice. 2st. L. starch and carefully stir. Warm on the stove on medium heat for 3-4 minutes, pumpkin puree with juice and slowly pour it in without turning off the fire, starch solution, intensively stirring with a spoon or whisk. Add orange zest and stir. When boiling, remove from fire, add piece of butter and again carefully whisk immersion blender until smooth, homogeneous texture.

Cool slightly Kurd and can put it in a jar and send it to the cold. After cooling, the Kurd will become much thicker. You can use it to Supplement any sweet crepes, pancakes, cheese cakes and gruel.